Place carrots in a medium saucepan; cover with water (about 1 1/2
cups). Add salt; cook over medium heat until fork-tender, about 10
minutes. Remove carrots to a warm dish and set aside. Ladle a
tablespoon or two of cooking liquid into a small dish and set aside
to cool.

Add amaretto, almond extract and butter to saucepan; stir constantly
until butter is melted. Whisk cornstarch into the small dish of
reserved liquid; whisk cornstarch mixture into saucepan and continue
cooking until sauce is thickened. Stir in honey. Return carrots to
pan and heat through.

Yield: 6 to 8 side-dish servings.

Note: If using canned carrots, drain liquid into a saucepan, then
add other ingredients except salt according to method above. Add
carrots to sauce to heat through.